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3 quarts beef stock
2 c. soaked Great Northern white beans
1/4 c. chopped fresh basil
2 tsp. finely chopped garlic
3 c. meatless spaghetti sauce
2 carrots, finely diced
4 ribs celery, finely diced
1 med. onion, finely diced
1 zucchini, finely diced
2 c. finely diced lean beef
1 lg. potato, finely diced
1/4 c. pepe pasta (very sm. grains of pasta)
3 fresh Italian plum tomatoes, finely diced
Salt & pepper to taste
1/2 bag fresh spinach, washed, blanched & chopped

Bring stock to boil, add soaked beans; simmer until beans are almost tender. Add basil, garlic and spaghetti sauce. Simmer for 15 minutes. Add carrots, celery, onion, zucchini and meat. Simmer until vegetables are almost tender, stirring constantly. Add potato and pasta, stirring until both are cooked. Add tomatoes, simmer until cooked and season soup with salt and pepper to taste. Before serving, stir in spinach and cook briefly.

Serves 15.

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